• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 shallots , chopped
• 1 clove garlic , finely chopped
• 1 butternut squash , peeled, seeded, and chopped into small pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1 cup barley
• 1 can (14 1/2 ounces) vegetable or chicken broth
• 1/3 cup whole sage leaves , chopped
• 1/2 pound Brie cheese , cut into small pieces (optional)

In a large Dutch oven, heat olive oil and butter over medium-high heat. When foamy, add shallots and stir frequently for 4-6 minutes until golden brown. Add garlic and squash; season with salt and pepper. Stir in barley until well coated with oil. Add broth and 1/2 cup water. Add chopped sage and bring to a boil. Reduce to a simmer and cover for 35 minutes until barley and squash are tender. Remove from heat and adjust seasoning with salt and pepper. Serve immediately with Brie.